Chocolate Peanut Butter Granola - Low FODMAP, Grain Free, No Refined Sugar
Melty Paleo chocolate chunks help create the perfect clusters of crispy coconut flakes, pecans, walnuts and sunflower seeds - all with a hint of peanut butter. Can there be a more perfect, gut-friendly granola?
Ingredients
- 1 cup unsweetened dried coconut flakes
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup sunflower seeds
- 1/4 cup + 1 tablespoon unsweetened cacao powder
- 1/4 cup natural peanut butter
- 3 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 cup Paleo chocolate chips
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, add all ingredients except for Paleo chocolate chips. Mix with a large spoon or rubber spatula to combine ingredients thoroughly.
- Pour mixed granola onto baking sheet in an even layer, ensuring there is contact between granola pieces to help create initial clusters. Bake for 15 minutes.
- Once 15 minutes is up, remove baking sheet from oven and use a spatula to gently flip piles of granola over, keeping granola contact in tact as much as possible to keep clusters sticking together. Bake for another 5-7 minutes until granola is browned slightly from original color. The granola will be soft, but will crisp up once cooled.
- After 5-7 minutes, remove granola from oven and carefully transfer hot granola back to the large bowl. Add in chocolate chips and stir gently with a rubber spatula. Chocolate should begin to melt.
- Pour granola back out onto the baking tray, ensuring that the chocolate is melting over pieces of granola to create more clusters once cooled. Allow granola to cooled completely, about 30 minutes.
Notes
- Paleo? Feel free to use almond butter instead of peanut butter. I have not tried this myself, but I'm sure it would be delicious! You can also omit this all together.
- This granola is only slightly sweetened. If you like your granola sweeter, adjust 3 tablespoons of maple syrup to 1/4 cup to 5 tablespoons.